Févoulade 500 g (1 pers.)

Composition: peeled beans, duck confit, duck leg from France, pure pork sausage from France, pork confit from France, rinds, cooked jus, salt, pepper, spices, garlic, tomatoes. Chef's advice: gently reheat the févoulade in an earthenware dish, in the oven, with the sausages exposed. Enjoy it with a good Corbières. Beans were not brought back from Mexico by Cortez until the reign of Good King Henry IV. Before 1610, the whole old continent only knew the broad bean. You are going to taste the ancestor of Castelnaudary cassoulet. Adopt the menu of our ancestors: salad with warm candied gizzards and duck foie gras, fevoulade. Enjoy your lunch !